Shrimp and Calamari Salad

Shrimp and squid come together in this easy salad. If you can't find squid, you can replace it with more shrimp.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 238
  • Calories from fat: 25%
  • Fat: 6.5g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1.4g
  • Protein: 32.4g
  • Carbohydrate: 12g
  • Fiber: 3g
  • Cholesterol: 327mg
  • Iron: 3.9mg
  • Sodium: 667mg
  • Calcium: 142mg


  • 6 cups water
  • 3/4 pound large shrimp, peeled and deveined
  • 3/4 pound cleaned, skinless squid
  • 1 1/2 cups thinly sliced fennel (about 1/2 bulb)
  • 1 cup thinly sliced celery
  • 1/2 cup precut matchstick-cut carrots
  • 1/4 cup prechopped red onion
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon extravirgin olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 cups mixed salad greens


  1. Bring water to a boil in a large saucepan. Add shrimp to pan; cook for 3 minutes. Add squid to pan; cook for 1 minute or until done. Drain and rinse with cold water; drain and cool.
  2. Combine fennel and next 8 ingredients (through pepper) in a large bowl. Add shrimp mixture to bowl; toss well. Arrange 1 cup greens on each of 4 plates; top each serving with about 1 1/2 cups shrimp mixture.
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